Easy Delicious Blueberry Muffins
You only need one bowl to make this easy blueberry muffins recipe with blueberries, flour, sugar, vanilla, and butter! These blueberry muffins are quick and easy with a moist and tender center bursting with juicy blueberries and a perfectly golden brown top sprinkled with bits of sugar! They are super duper easy to make, too!
- 1 3/4 cup Flour
- 1/2 cup Sugar plus 2+ tbsp for muffin tops
- 3 tsp Baking Powder
- 1/2 tsp Salt
- 1/2 cup Butter melted
- 1 Egg
- 1 cup Milk
- 1 1/2 tsp Vanilla Extract
- 1 tsp Almond Extract optional
- 1 cup Blueberries you can add more if you'd like
Heat oven to 400 degrees Fahrenheit. For big-topped muffins, line 12 standard-size muffin cups with paper liners. For standard-size muffins line 12 muffin cups.
Whisk flour, sugar, baking powder, and a little salt in a large bowl.
Add melted butter, egg, milk, and vanilla and almond extract then stir with a fork until blended. You can opt to leave out the almond extract - I like the hint of nuttiness it gives to the muffins.
Fold in the blueberries and divide the batter between muffin cups. Fill each cup 3/4 the way. Optional: Sprinkle a little sugar on top of each muffin.
Bake at 400º F for about 15 minutes. Check by putting a toothpick in the muffin to see if it comes out clean. If not, add 3 more minutes of baking time and check again.
Transfer to a cooling rack.
To store, place them in a plastic bag, seal, and store at room temperature for 2 to 3 days. To freeze, place them in freezer bags and freeze for up to 3 months.
- You can make these with fresh or frozen blueberries – if you use frozen, do not thaw the blueberries.
- For mini muffins, the baking time will be about 10 minutes.
- Batter Thickness: The batter should be thick and “scoopable” — not runny and not thick like cookie dough. If the batter is too runny, add flour, a tablespoon at a time until correct consistency. If the batter is dry or too thick, add milk, a tablespoon at a time.